My Favourite Macaroni Cheese
The ultimate comfort food. I've made this so many times that I really feel I've got this nailed. This can be frozen before baking – defrost thoroughly before cooking.
For a posh alternative, try crumbling 50g Stilton, Dolcelatte or Roquefort into the sauce, instead of the Parmesan. Pour the pasta into the dish, then top with 4 trimmed field mushrooms, gills facing upwards, instead of the crumbs. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as stated below.
My Favourite Macaroni Cheese
The ultimate comfort food. I've made this so many times that I really feel I've got this nailed. This can be frozen before baking – defrost thoroughly before cooking.
For a posh alternative, try crumbling 50g Stilton, Dolcelatte or Roquefort into the sauce, instead of the Parmesan. Pour the pasta into the dish, then top with 4 trimmed field mushrooms, gills facing upwards, instead of the crumbs. Drizzle with a little oil, season, then top with a little more blue cheese. Bake as stated below.
Cooking Instructions
- 1
Heat oven to fan 180C.
Spread 50g baguette chunks over a baking sheet, drizzle with 1tbsp melted butter and season. - 2
Bake for 6 minutes or until crisp, then set aside.
- 3
Cook the pasta in a large saucepan of boiling salted water for 1 or 2 minutes under the recommended package cooking time (around 8-9 minutes). Drain well and set aside.
- 4
Fry the streaky bacon/pancetta in a non-stick frying pan until just about crispy. Remove from the heat and set aside while you make the sauce.
- 5
For the cheese sauce: heat the butter in a medium saucepan on a low heat until melted. Stir in the flour using a hand whisk and cook for around 10 minutes, stirring continuously until the flour is ‘cooked out’. The consistency will change to a thinner ‘sauce’ and the colour may go slightly caramel. This is when you know it is ready to add the milk.
- 6
Gradually whisky in the milk, splash at a time until all the milk has been mixed in and the sauce is thickened. Meanwhile, preheat the grill to hot
- 7
Turn the heat down to low on the sauce, and add 45g of the gruyere and 130g of the cheddar, a tsp of nutmeg nutmeg and stir until it is well combined and melted.
- 8
Add the pasta to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.
- 9
Scatter over the bread and the remaining cheese and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.
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